Roast Chicken with Grapefruit

Directions

• Grapefruits should be cut into suprêmes while being worked over a bowl to catch juice. All peel, pith, and membranes should be removed. To get as much juice out of the residual skin and membranes as you can, squeeze them into the dish.
• Set the oven to 375 degrees Fahrenheit (190 degrees C).
• Salt and pepper should be combined in a small bowl. To separate the skin from the flesh, gently press fingers under the skin of the chicken thighs and breasts. Rub the salt mixture over the skin and within any crevices. Insert a few sprigs of parsley and half the suprêmes into the cavity of the chicken. Place the chicken on a rack in a baking pan or cast-iron skillet, breast side up.
• Use kitchen twine to secure the legs, and fold the chicken’s wing tips back and tuck them under. Slice bacon in half, then herringbone it across the breast, overlapping as necessary. Oil should be drizzled over, covering any exposed skin.
• For 40 minutes, roast in the preheated oven. Spritz chicken with grapefruit juice. Continue roasting for an additional 35 to 40 minutes, or until a thermometer inserted into the thickest portion of the thigh or breast reads 170°F. Wrap in foil and allow it rest for at least 15 minutes. Remove the kitchen twine. Chicken cavity suprêmes should be removed and saved.
• In a small skillet made of copper or stainless steel (not nonstick), boil the cognac for the sauce until it shimmers at the edges. Get rid of the heat.
• Use a long match or a stick lighter to carefully ignite. Burn for a full minute. Heat through the roasted grapefruit supremes, broth, and half-and-half. Use salt and pepper to taste to season.
• Place the remaining fresh suprêmes (or extra grapefruit wedges) and parsley sprigs on a plate and top with the chicken. Over the cut chicken, spoon heated sauce.